Apple launches iTunes Store in 12 new Asian markets
Apple launched its iTunes Store in 12 Asian markets, giving access to millions of songs and movies including local favorites, but regional giants China and India were not on the list.
The move by California-based Apple, which has sold more than 16 billion songs worldwide on the platform, opens it up further to growing Asian economies where its devices have proved massively popular.
The iTunes Store is now open to consumers with credit cards issued in Brunei, Cambodia, Hong Kong, Laos, Macau, Malaysia, the Philippines, Singapore, Taiwan, Thailand, Sri Lanka and Vietnam.
It was already available in Japan, Australia and New Zealand.
Customers will now be able to choose from more than 28 million songs, including hits by Asian stars, as well as rent or buy movies from studios such as 20th Century Fox, Paramount, Universal, Disney and Warner Brothers.
Apple’s Asian expansion, which followed the December launch of the iTunes Store in Brazil and 15 other Latin American markets, now makes commercial sense despite concerns over piracy, another analyst said.
Apple is estimated to have shipped 35 million iPhones and iPads in the Asia-Pacific region excluding Japan in 2011.
Apple’s latest earnings announced in April showed it made a profit of $11.6 billion on revenues of $39.2 billion in the March quarter, thanks largely to booming demand for iPhones and iPads in Asia including China.
Source AP
FUNNY YUE SHOULD ASK. THEY ARE CHINESE JUST AS YUE ALWAYS SUSPECTED!!
APPLE LAUNCHES 12 NEW ASIAN MARKETS IN ITUNES STORE?? HOW DUE YUE LIKE THEM APPLES?? I AM STILL WAITING FOR MAI APPLE(S)!!
TOUCH MAI, FEEL MEI APPLES! 🙂
Are your apples Delicious, Gala, McIntosh or just plain DDs?
It’s because you’re a receptor. Don’t analyse it, just go with it. You’ll find your MadMan one day…with your mother’s approval.
So saddle up and quench your thirst……..
Applejack is a strong alcoholic beverage produced from apples, popular in the American colonial period.[1]
Applejack was historically made by concentrating hard cider, either by the traditional method of freeze distillation or by true evaporative distillation. The term applejack derives from jacking, a term for freeze distillation.[1] The modern product sold as applejack is no longer produced using this traditional process.
Freeze distillation is a low-infrastructure mode of production compared to evaporation distillation. Apples and applejack have historically been easy to produce in small quantities. Hard apple cider was an important drink in the colonial and early years of the United States, particularly in areas without access to clean water, but was often considered insufficiently palatable and bulky to store. Rather than consume an alcoholic fruit beer, the cider harvested in the fall was often separated in the winter via freeze distillation, by leaving it outside and periodically removing the frozen chunks of ice, thus concentrating the unfrozen alcohol in the remaining liquid. From the fermented juice, with an alcohol content of less than 10%, the concentrated result contains 30-40% alcohol, is slightly sweet and usually tastes and smells of apples. However, freeze distilling concentrates all of the alcohol by-products of fermentation – including the less desirable methanol and fusel alcohols as well as ethanol. Distillation by evaporation can separate these since they have different boiling points. With easy availability of grain, metal stills, clean water, and eventually pasteurization starting in the mid-19th century, cider and applejack were gradually displaced by other beverages and liquors. In the late 19th and early 20th centuries, traditional applejack acquired a stigma as a result of its association with the older production process, and was less economical to produce than some alternatives.
In New Jersey, applejack was used as currency to pay road construction crews during the colonial period. A slang expression for the beverage was Jersey Lightning.[2]
OH REALLY, WELL MAI MOTHER HAS COMPLETELEE DISAPPROVED OF EACH AND EVERY ONE SEW FAR!!! 🙁 AND AS FOR RECEPTORS, I DO NOT RECEIVE ANY ONE!!! THEY GO FOR THE KILL AND TRY AND ATTACK MEE!! NICE TRY THOUGH!! I AM HARDLEE AN ANTENNAE=THAT IS WHAT YOU ARE IMPLYING THAT I GIVE OUT “THE SIGNAL”=I NEVER DUE!! 🙂
COME AND GET IT=REALEE MEANS STAY YOUR DISTANCE AD DUE NOT TOUCH=DUE I HAVE TO TELL MEN EVERYTHING??
Understood, Ms. Rattlesnake….but that’s an old topic….so, moving on…..
WHY DUE I GET THE FEELING(S) THAT I AM DEALING WITH AN OLD SCIENTIST LIKE GEEK/NERD?? A LEONARD AFTER MAI OWN SHELDON FROM “BIG BANG THEORY?” HAVE A “HOT TODDY” ON MEE!! GO A HEAD AND DUE IT ALREADEE!! MEI MOM ALWAYS TOLD MEE THAT I ATTRACTED THE MADMEN OF SOCIETY AND SHE REALLY WASN’T KIDDING!! IF THERE IS A DAVID KORRESS OR A GENIUS TURNED MADMAN UNIBOMBER OUT THERE=THEY WILL FALL IN LOVE WITH MEE!! 🙁
HOT TODDY
Is typically a mixed drink made of liquor and water with sugar and spices and served hot. Hot toddy recipes vary and are traditionally drunk before going to bed, or in wet or cold weather. They were once believed to relieve the symptoms of the cold and flu, but the American Lung Association recommends avoiding treating the common cold with alcoholic beverages as they cause dehydration.
It has been suggested that the name comes from the toddy drink in India, produced by fermenting the sap of palm trees. The term could have been introduced into Scotland by a member of the British East India Company.
An alternative explanation is given in Allan Ramsay’s 1721 poem The Morning Interview, which describes a tea party in which it is said that “All the rich requisites are brought from far: the table from Japan, the tea from China, the sugar from Amazonia, or the West Indies, but that ‘Scotia does no such costly tribute bring, Only some kettles full of Todian spring.'”
HERE IS TO MAI HOT TOD(DY)!! 🙂
After a day of picking your own apples in the orchard, sit down on a fall evening with this wonderfully warm drink. The Hot Apple Toddy is just as it sounds, an apple-flavored version of the Hot Toddy. It is truly an autumn delight that makes you feel all warm and cozy.
Prep Time: 4 minutes
Total Time: 4 minutes
Yield: 1 Cocktail
Ingredients:
•2 oz whiskey or apple brandy
•1 tsp sugar
•hot apple cider
•lemon wedge for garnish
•cinnamon stick for garnish
•2-3 whole cloves for garnish
Preparation:
1.Coat the bottom of an Irish coffee glass with honey.
2.Add the whiskey or apple brandy.
3.Fill with hot apple cider.
4.Stir well.
5.Garnish with the lemon, cinnamon stick and cloves.
HOT N COLD
HOW TO PROPERLY EAT MAI CHINESE APPLES ER POMEGRANATES, FUNNY YUE SHOULD ASK!!
Chinese Apple is a name used for several of mai fruits :
Sew pick one or two and stick with it!! 🙂
Orange (fruit) is referred to as Chinese Apple in Dutch, sinaasappel or appelsien, and sometimes German, Apfelsine.
Pomegranate (Punica granatum) is called Chinese Apple in British English
Riberry (Syzygium luehmannii) is called Chinese Apple in Australian English
GOODBYE YELLOW BRICK ROAD ONCE AND FOR ALL! 🙁
RECEPTOR AS YUE DEFINED=THANKS A BILL IONS FOR THE COMPLIMENT! YUE FORGET I USED TO BEE PRE-MED AND I WAS PRESIDENT OF THE MEDICAL ARTS AND SCIENCES CLUB ONCE IN MAI LIFE!! 🙁
In the field of biochemistry, a receptor is a molecule most often found on the surface of a cell, which receives chemical signals originating externally from the cell. Through binding to a receptor, these signals direct a cell to do something—for example to divide or die, or to allow certain molecules to enter or exit. Receptors are protein molecules, embedded in either the plasma membrane (cell surface receptors) or the cytoplasm or nucleus (nuclear receptors) of a cell, to which one or more specific kinds of signaling molecules may attach. A molecule which binds (attaches) to a receptor is called a ligand, and may be a peptide (short protein) or other small molecule, such as a neurotransmitter, a hormone, a pharmaceutical drug, or a toxin.
Numerous receptor types are found within a typical cell and each type is linked to a specific biochemical pathway. Furthermore each type of receptor recognizes and binds only certain ligand shapes (in analogy to a lock and key where the lock represents the receptor and the key, its ligand). Hence the selective binding of specific a ligand to its receptor activates or inhibits a specific biochemical pathway.
Ligand binding stabilizes a certain receptor conformation (the three-dimensional shape of the receptor protein). This is often associated with gain of or loss of protein activity, ordinarily leading to some sort of cellular response. However, some ligands (e.g. antagonists) merely block receptors without inducing any response. Ligand-induced changes in receptors result in cellular changes which constitute the biological activity of the ligands.
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